Sweet & Sticky BBQ Wings

If you’re anything like me, chicken wings are part of your top list of comfort foods. They pack so much flavor in each little piece and are perfect for appetizers, parties, lunch, dinner… Heck, I’d eat them for breakfast!

We usually order them to share when we go out to eat or sometimes order in from our favorite wing place here in Montreal but I never have the nerve to make them myself. The first time I ever made wings it was a total disaster, burnt, skinless, stuck to the pan, dry looking little wings. I was a newlywed at the time and my poor husband was probably thinking “Is this the best she can do?”. Thankfully he didn’t say anything, he never complained, he ate my burnt wings with a smile (now that’s love lol)

But since that day, I never had the nerve to try making wings again. For some reason, they seemed like such a difficult, top chef level dish to me. How could something so yummy and simple really be difficult to make??? Well y’all, by the the grace of God I had the nerve to buy some fresh wings at the grocery store and challenged myself by not even looking at a recipe (She what???) And let me tell you, it was really no sweat. I must have had a bad day that first time that I tried my hand at wings or I have grown tremendously in the cookery department lol. But honestly this recipe is so simple that anyone can do it and be able to enjoy homemade wings in the comfort of their own home.

Wings separated, seasoned

Drenched in flour, ready for frying!

Golden brown, deep fried (can easily be enjoyed as is)

Fried and ready for sauce

Covered in BBQ sauce in a foil lined baking dish (easy clean up)

After baking for 10 minutes, the bbq sauce should stick to the wings coating every yummy piece!

ready to eat!

Sticky BBQ Wings

So, without further ado, you can find the recipe for some seriously yummy, crispy, sticky wings below. Just the way we like em! If you happen to try the recipe, I’d LOVE your feedback on how it went!

STICKY BBQ WINGS

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

INGREDIENTS

• 3lbs of chicken wings, cut at joints and cleaned

• ½ tbsp adobo seasoning

• ½ tbsp black pepper

• ½ tbsp onion powder

• ½ tbsp garlic powder

• ½ tbsp salt

• ½-1 cup flour

• Salt and pepper to taste (about 1 tsp each)

• Vegetable oil for deep frying

• Your favorite barbeque sauce ( I personally used Diana sauce in the Original flavor)

DIRECTIONS

1. In a large bowl, add adobo seasoning, black pepper, onion powder, garlic powder, and salt to the chicken wings and toss until thoroughly coated

2. In a large resealable freezer bag, add your flour and season with salt and black pepper. Close the bag and shake to ensure dry ingredients are mixed well.

1. Place vegetable oil in pot or deep fryer and heat to 350°F adjusting heat as necessary to maintain temperature.

3. While the oil is heating, add seasoned chicken wings to the bag of flour, 5 or 6 pieces at a time. Reseal freezer bag tightly and shake well ensuring all pieces are coated evenly with flour mixture. Using tongs, remove wings one at a time, knocking off any extra flour on the inside of the bag before taking the wings completely out. Place floured wings on a wire rack placed on top of a baking sheet until oil is ready.

4. Fry the wings in oil until golden brown, usually about 7-8 minutes. Once wings are cooked, remove with metal tongs and place in a baking dish lined with foil. (Foil is optional but it will make your clean up much easier.)

5. Once all the wings are fried and in the baking dish, completely cover with your favorite bbq sauce (I added 2 tbsp of honey and a tbsp of hot sauce to our favorite bbq sauce for an extra sweet and spicy kick) and place in the oven for ten minutes.

6. Remove from oven and allow to cool for 5 minutes and serve!
NOTE: The bbq sauce should look like a thick, sticky glaze over your wings. Due to the fact that the wings are fully covered in the sauce, there is no need to turn them halfway as the sauce will envelope the chicken. If the sauce still appears runny, you may return them to the oven for an extra few minutes, checking every 2 minutes, until it reaches the right consistency.